Effect of cultivars and ripeness at harvest of fruit on the quality of mei wine
碩士 === 輔仁大學 === 食品科學系 === 96 === Mei wine is commercially made by soaking and/or fermentation, however, the flavor and taste of two types wine are quite different. According to marketing survey and sensory evaluation, commercial Mei wines by fermentation are characterized inconsistent quality and le...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/35866479997748787051 |